Summer’s almost over but not ready to end the fun? How about serving up a fresh and fruity salsa at your next shin dig or bring it to your weekend get together and be the life of the salsa party. Something I love about salsas is that you can combine almost anything and your recipe will taste delicious. You can really make it your own. Depending on the season, you can make a yummy fruit or veggie salsa. I like my salsas sweet with a little bit of heat. A couple other fruit combos I love are mango and peach or watermelon and jalapeño. Whether your salsa is tomato based, pepper based, or fruit based, who doesn’t love a good dip?

I like to use salsas for main courses too, who says it has to be just an appetizer or side? Add to your entrees by topping your proteins or elevate your side salads and veggies by tossing with your fave salsa. The fruity salsas pair so well with seafood, pork, and chicken. Also,  I personally could eat a burger with queso, avocado, and a nice pico de gallo on it ANY DAY. It doesn’t have to be just for chips or tacos, eat that salsa any which way you please…including straight up with a spoon! I won’t tell anyone.

One way I like to serve up my salsas is in the form of something I chopped up to use in the actual recipe. For example, this recipe was a pineapple salsa…hence filling the pineapple with it’s own delicious chunks of salsa goodiness! Other ideas? Use a bell pepper, watermelon, English cucumber, or tomato to use as a vehicle for your freshly made (or store bought) salsa. It looks awesome and like you did a ton of work.

A few tips for the pineapple salsa I made….
*Store the pineapple upside down (crown side down) on the door of your refrigerator over night to let all the juices flow to the top. This will make it easier to cut into and make less mess.
*Once prepared, cover and keep in the fridge for a couple hours or overnight to let the flavors really blend.

As most of you know, I do not like to measure…I chopped stuff up and mixed it together and buen provencho!

Ingredients:
(Serves yourself with an entire bag of chips or your backyard BBQ)

1 whole pineapple
1/4c Cilantro plus more for garnish
Juice of 1/2 Lime
1 small tomato diced
1/2 a small Red Onion diced
1 Bell Pepper diced
1 Jalapeño seeds removed and diced (omit for no spice)
*Substitute whatever you’d like! Use lots of color, it’s tastier when it’s prettier

Cut the pineapple in half lengthwise, carving out the inside (does not have to be perfect, it will be covered with fabulous salsa). Reserve a couple tablespoons of the juice and cut 1 cup of the pineapple for the mixture

In a large bowl, combine the pineapple chunks and reserved juice, lime juice, cilantro, tomato, onion, bell pepper, and jalapeño. Add salt and pepper if you wish.

Extra pineapple left over?? Heck make a pineapple jalapeño margarita or fruity sangria with your fave wine. YUM 🙂

Scoop into your perty pineapple and you have a meal masterpiece! Serve with your favorite dippers, drink, or as a food topper.